After my Yujacha Butter experiment, I decided to explore the world of compound butters a bit more. I bought a book on the subject called Flavored Butters by Offerico Maoz and read through all the nut, herb, and fruit butters in the book and I found several Koreafornian style butters I would like to share with you over the next few posts. Some of them are straight from Maoz’s book but most of them are my own innovation.

This is one of the former, straight out of Maoz’s book on page 62.

2 tbsp toasted sesame seeds
1 cup of unsalted butter, room temperature
2 tbsp dark sesame seed oil
1/2 tsp salt
1/2 tsp sugar

Put all the ingredients in a non-reactive bowl (preferably glass or ceramic). I used one of my Korean ceramic jjigae bowls.  Mix well with a wooden spoon until all the ingredients are completely combined.

This butter complements steamed vegetables such as green beans, carrots or broccoli.

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